Kaffir lime is a favourite flavouring herb, from India to Indonesia. In Australia, with Asian restaurants using the leaves in their cuisine, many new devotees are joining the ranks as kaffir lime lovers. The aroma of a fresh crushed leaf is very special and immediately energises the body and gives a feeling of wellbeing. The main use of the tree is the fresh, very aromatic leaves. The aroma is freely released when rubbed or crushed. The smell is intensely refreshing, and some say a combination of the aromas of lemon, lemon verbena and lemon geranium. Kaffir lime leaves are a traditional flavouring in Thai cooking, and is an important ingredient in Thai curry paste, and authentic tom yam soup. Leaves can be used similarly to Bay leaves, adding them at the commencement of cooking, to release their flavour into the foods and removing before serving. Use leaves in meat, savoury dishes, and curries. Place several leaves in a chicken, when roasting or on barbecued fish or meat. Very finely diced leaves go well with a prawn salad, or can be added to cooked dishes. Herb loving friend, Christine, says kaffir lime juice over green mango salad is delicious. When making your own herbal vinegars, before corking, place a green kaffir lime leaf in the bottle for a fabulous, finishing, decorative touch. Herbal vinegars make great gifts. Add a leaf to a pot of tea.

Kafir Lime leaves are used to season and to improve the aroma of Asian cooking, such as curry, soup, sambal (spicy sauce), and salad dressing. Known to contain active medicinal ingredients, the leaves have also been used as traditional medicine. No other leaves can substitute the fragrance and flavor of Kafir Lime leaves.

To achieve the best flavor, use only fresh leaves! The leaves can be frozen for later use. Frozen leaves are better substitute for the fresh leaves than the dried one Curable Disease:Kaffir lime leaves efficacious stimulant and freshener. My lit stimultan nutritiousfruit, typical aromatic smell, taste a bit salty, chocolate, and gradually a little bitter.

utilization:Ways of making: Created infusion.

How to use Drink 1 a day, 100 ml.

Duration of treatment:Repeated for 14 days or until renal bntu out. Treatment was stopped after the stoneout of stone, sand, or grains. Furthermore drink decoction of leaves and herbsMeniran Cats Whisker, in lieu of tea water.